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A cocktail creation by Kevin Nitcheu

Updated: Aug 29, 2020


1.5 oz Pisco

0.75 oz Funky Carrot syrup*

0.5 oz Cream

1 egg yolk


Put all ingredients in a shaker filled with ice and shake vigorously. Fine strain in a chilled coupette filled with ice.


A sliced of carrot


*Carrot syrup recipe:

200ml London dry gin**

2g bay leaves

2g Alspice

1.5g Ras el hanout

1 banana(sliced)—about 50g

200ml carrot juice

400g superfine white sugar

**Immerse-infused the gin, spice and banana for 2 hours. And add the rest with 2g citric acid and 8g gum arabic

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